Beef Broccoli Stir Fry (Print Version)
# Ingredients:
01 -
1 pound of flank, skirt, hanger, or flap steak, sliced thinly into 1/4-inch strips.
02 -
1/4 cup soy sauce, split into two portions.
03 -
1/4 cup of Shaoxing wine or dry sherry, divided.
04 -
2 teaspoons of cornstarch.
05 -
1/3 cup chicken broth, reduced sodium.
06 -
1/4 cup of rich oyster sauce.
07 -
1 tablespoon of white sugar.
08 -
1 teaspoon toasted sesame oil.
09 -
2 garlic cloves, minced finely.
10 -
2 teaspoons of fresh ginger, chopped super small.
11 -
3 green onions; slice the whites finely and the greens into 1/2-inch pieces.
12 -
4 tablespoons of vegetable, peanut, or canola oil.
13 -
1 pound of broccoli crowns.
# Instructions:
01 -
Mix the beef slices with 1 tablespoon each of soy sauce and Shaoxing wine in a bowl, then chill for anywhere from 20 minutes to 3 hours.
02 -
Stir the remaining soy sauce together with cornstarch until smooth. Add in the leftover wine, chicken broth, oyster sauce, sugar, and sesame oil. Keep this ready. In another bowl, mix garlic, ginger, and sliced scallion whites.
03 -
Start by heating 1 tablespoon of oil in a wok till it's super hot and smoky. Sear half the beef quickly, remove, and repeat with the other half. Next, use the wok to char the broccoli in batches. Once done, toss in the garlic mix, return the beef and broccoli, add the sauce along with scallion greens, and stir everything until it thickens up.
04 -
Pop your wok onto a grill. Get the oil super hot first, then brown the beef, pushing it aside when charred. Throw in the broccoli, combine everything, and mix in aromatics, sauce, and scallions. Finish cooking till the sauce thickens.
# Notes:
01 -
Works great using a grill or wok setup.
02 -
Cooking small portions at a time makes for better browning.
03 -
Part of a collection focused on grilling stir-fries outside.